First make the dressing. These make a simple and delicate starter, or as part of a meze. In a large bowl combine turkey, zucchini… Put the courgette slices in a bowl with the remaining olive oil, a teaspoon of salt and a good grind of pepper, and mix to coat. Level out the top, bake for 20 minutes, then sprinkle over the remaining parmesan. In a food processor, combine half the basil, all of the parsley and the olive oil. This is my current weekend breakfast egg dish of choice. 1 Mix together all the ingredients for the soured cream sauce in a small bowl, along with 1/4 teaspoon of Transfer pasta back to empty pot. Apr 21, 2019 - Explore Sprinkle Artisan Spice Blends's board "Ottolenghi Salad", followed by 545 people on Pinterest. In a large bowl, mix the garlic, eggs, cumin, 50g parmesan, three-quarters of a teaspoon of salt and a quarter-teaspoon of ground pepper. Yotam Ottolenghi’s Radish and Broad Bean Salad This is an ideal brunch dish for a warm spring day. Prep 25 minCook 25 minServes 4 as a starter or a side, 3½ tbsp olive oil5 garlic cloves, peeled and very finely sliced (use a mandoline, if you have one)750g mixed green and yellow courgettes, quartered lengthways, then cut into 2cm pieces2 tbsp (5g) fresh oregano3 strips finely shaved lemon peel2 tbsp (10g) basil leaves, picked120g whole-milk ricottaFor the salsa4 very ripe plum tomatoes, finely chopped (400g)2 tsp oregano leaves, finely chopped1 tsp lemon juice2 tbsp olive oil1 small garlic clove, peeled and crushedSalt and black pepper. Zucchini & Hazelnut Salad Adapted from Plenty by Yotam Ottolenghi (Serves 4)1/3 cup shelled hazelnuts 7 small zucchini (about 1 3/4 lbs in total)4 tbsp olive oil (I cut down to about 2 Tbsp total)salt and black pepper to taste This Ottolenghi salad Butternut squash with ginger tomatoes has enough clout to be a starter, I’ve teamed it with slow cooked lamb and a green salad for a very lovely Sunday lunch. The craze has taken off, with supermarkets reporting a huge rise in courgette sales. Gently fry for three minutes, stirring often, until soft and aromatic – you don’t want the garlic to brown at all, so turn the heat down if necessary. 2. Pick the leaves from the remaining oregano sprigs and discard the stems. Some of the most very-delicious dishes, however, are the least beautiful. Lay the courgettes cut side up in a high-sided ceramic baking dish (about 27cm x 22cm) in which they’ll sit quite snugly. Quantity was fine for three people with the other dishes. Add fried zucchini and any juices, basil-parsley oil, edamame or peas, lemon zest, capers and mozzarella. Scatter the crisp oregano leaves over the courgettes, pour over the oregano oil, too, then sprinkle on half a teaspoon of salt and the remaining slices of raw garlic, and serve at immediately. Steamed courgette with garlic and oregano. Spoon over half the dressing and half the fennel seeds, top with the remaining fennel and courgette mix, then spoon over the remaining dressing and seeds, and serve at once. Beautiful and very, very delicious. by Laura Frerichs, Tastemaker in Residence . Prep 35 minCook 15 minServes 4, as a side, 2 large fennel bulbs (750g), trimmed, cut in half lengthways and finely shaved about 2mm thick (use a mandoline, if you have one)2 courgettes (420g), trimmed and finely shaved lengthways about 2mm thick (again, use a mandoline, if you have one)1 big handful (15g) mint leaves, roughly chopped1 big handful (15g) dill, roughly chopped5 tbsp (15g chives), roughly cut into 1½cm lengths60ml olive oilSalt and black pepper1½ tsp fennel seeds, toasted and roughly crushed in a mortar, For the preserved lemon dressing40g preserved lemon (ie, 1-2 lemons), seeds discarded and roughly chopped (35g net weight)½ small shallot, roughly chopped (20g)1 garlic clove, peeled and crushed1½ tbsp lemon juice2½ tbsp olive oil1½ tsp pink peppercorns, roughly crushed in a mortar. Chargrilled courgette and sorrel salad: best made with a mixture of green and yellow courgettes, to up the stakes in the looks department. Bake for 20-25 minutes longer, until the frittata is golden-brown on top and cooked through (test by inserting a knife into the centre – it should come out clean). Finish with the remaining basil and serve. Set aside to cool. It’s my phrase, though, and one that makes perfect sense to me; I have no plans to drop it any time soon. You don’t want them to brown, so turn down the heat if need be. Transfer to a bowl and repeat with the rest. This little number is a variation of the Palestinian salad, mafghoussa (which simply means "mashed"). Yotam Ottolenghi’s courgette and ciabatta frittata: light, fluffy and comforting – what more could you ask for? Set aside to rest for five minutes, then serve. Yotam Ottolenghi’s summer courgettes with tomatoes and ricotta. Yotam Ottolenghi’s summer courgettes … Put all the salsa ingredients in a small bowl, stir to combine, then toss into the courgettes. Bring a large pot of salted water to a boil. See more ideas about Ottolenghi, Ottolenghi recipes, Yotam ottolenghi recipes. With vegetables, in particular, it can be just the natural colour that gets me: the pink-through-white in a stick of rhubarb, say, or the spray of purple on an artichoke. Pour two-thirds of the oil into a small saucepan and put on a high heat. Yotam Ottolenghi’s Pasta and Zucchini Salad. If you want your courgette dish to pass both the Very Delicious and the looks tests, there are all sorts of things you can do to make it more attractive. Ottolenghi's Falafels serves 4, adapted from Jerusalem by Yotam Ottolenghi and Sam Maimi Note: The flavours here are quite traditional, but subtle - the taste of the chickpeas shines through - but if you like a stronger spicey flavour, I would double the cayenne, cumin, coriander and cardamom amounts below, or have a play around to your taste. Spoon the salsa evenly over the courgettes, then top with spoonfuls of the ricotta. Put the marrow or courgettes on a baking tray lined with greaseproof paper, add two tablespoons of oil, a third of a teaspoon of salt and a good grind of black pepper, and toss to combine. Emphatic proof, if any were needed, of the beauty that chargrilling lends to courgettes. Serves six. Food styling: Maud Eden. Spread on a platter, sprinkle over the capers, pine nuts and parmesan, and serve warm or at room temperature. Salad days are here again: Yotam Ottolenghi’s courgette recipes Chargrilled courgette and sorrel salad. Coarsely grate a third of the cauliflower and set aside in a bowl. Preheat the oven to 200°C fan. Squeeze over the lemon half and serve right away. To serve, spread half the fennel and courgette mixture out on a large, round platter. Yotam Ottolenghi’s courgette, pea and basil soup: summer veg soup doesn’t get more summery than this. Indeed, Ottolenghi serves up many a carnivore's delight; however, I find that Ottolenghi prepares vegetables in usually interesting and always delicious ways. Put the ciabatta, milk and cream into a medium bowl and mix well. © 2020 Guardian News & Media Limited or its affiliated companies. Take off the heat, leave to cool, then strain the oil into a large bowl. Heat the oven to 200C/390F/gas mark 6. Put the garlic, eggs, cumin and 50g of Parmesan into a separate large bowl with … Put the preserved lemon, shallot, garlic and lemon juice in a small food processor and blitz until finely chopped. Whisk the sugar, salt, and pepper together in a small bowl and set aside. Jump to Recipe I type this from the sun-lit, … Ingredients such as zucchini, carrots, pumpkins or potatoes are often thrown into the mix, as well as hot chiles, lemon juice and spices like caraway and cinnamon. Courgettes seem to go in and out of fashion. All you need is some bread to mop it all up. 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